Bebek Tungku uses local native Bali ducks. Processed using selected spices of the highest quality. Boiled duck with mixed spices for 1 hour until the duck is completely tender and until the marinade permeates. Then the duck is roasted for about 10 minutes to add flavor to the mixture of duck and marinade. Duck is served with added yellow spices that have a creamy texture. The flavor of the marinade is so strong and the right processing makes the duck smell bad is gone. Then the duck is served on the stove, with medium heat below. The goal is to keep the flavor and texture awake, so that it is very enjoyable to enjoy with white rice and some delicious duck stoves.
I Wayan Suastama
Started his career in 1999 as a baker at Bali Bakery for 6 years. Then continued his career at Champlung Sari Hotel Ubud as a Pastry & Bakery Chef for 2 years. The following year he continued his career in Malaysia, at NASH Donnut for 2 years as a Pastry & Bakery. After that he returned to Bali and continued his career at Canggu's Ametis Villa Bali as Head Chef for 8 years. In 2018, he joined UC Restaurant Cafe & Bakey as Head Chef. Chef Wayan is an expert in making all Asian food. Currently, one of the Asian menus that are often cooked at UC Restaurant Cafe & Bakery is Bebek Tungku which is very friendly with Indonesian tongues.